the Pence family cookbook

Recipes Tagged with “Pasta”

Venison Meatballs

Main Course Pasta Venison


  • Ground venison and ground pork, in a 3-to-1 ratio [CP: I used 1 lb. / 1/3 lb.]
  • 3/4 cup bread crumbs
  • 1 cup Parmesan cheese, shredded
  • 1 medium onion, diced
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon pepper
  • Olive oil


Sautee the onion until translucent, cool. Mix all ingredients. Sautee meatballs in olive oil, browning on 4 or so sides to make sure they’re cooked through. Serve with pasta. [CP: I did this with white wine cream sauce, and it was wonderful – reminiscent of all the good things about Swedish meatballs.]

T. Edward Nickens, Field and Stream

White Wine Cream Sauce

Miscellaneous Pasta Sauce


  • 2 tablespoons butter
  • 4 teaspoons minced shallots
  • 1/2 cup white wine
  • 1 pint heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Salt and pepper to taste


Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Organic Authority

Dan Dan Noodles

Main Course Chinese Pasta Pork Untested


  • 8 oz. Shanghai-style noodles (cu mian) or udon
  • 2 Tbsp. vegetable oil
  • 12 oz. ground pork
  • salt and pepper
  • 2 Tbsp. chopped peeled ginger
  • 3/4 c. chicken stock
  • 2 Tbsp. (or less) chili oil [this is where to control the heat]
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. soy sauce
  • 2 tsp. tahini
  • 1 tsp. Szechuan peppercorns
  • Pinch sugar
  • 2 Tbsp. chopped roasted peanuts
  • 2 Tbsp. thinly sliced scallions


Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Serves 2.

Peter Chang’s Tasty 2, via Bon Appetit

Fettuccine with Sausage, Sage, and Crispy Garlic

Main Course Italian Pasta Sausage


  • 3/4 pound fettuccine
  • 2 tablespoons butter, divided
  • 1/4 cup olive oil
  • 8 garlic cloves, peeled, thinly sliced
  • 2 tablespoons finely chopped fresh sage
  • 1 pound sweet Italian sausages, casings removed
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 1 cup grated Asiago cheese (about 3 ounces)


Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.

Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.

Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.

Bon Appetit, March 2008

Spicy Spaghetti with Fennel and Herbs

Main Course Fennel Italian Pasta


  • 1 3-ounce package pancetta (Italian bacon), chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
  • 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
  • 1 1/2 cups low-salt chicken broth
  • 4 tablespoons finely chopped fresh Italian parsley, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons crushed fennel seeds
  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided


Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Bon Appetit, January 2010

Pasta With Sausage, Shrimp, And Peperoncini

Main Course Italian Pasta Sausage Shrimp


  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausages, casings removed
  • 1/2 cup sliced pepperoncini plus 1 cup liquid from jar
  • 1/2 cup chopped shallots
  • 2 garlic cloves, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 1 24-ounce jar marinara sauce
  • 3/4 cup heavy whipping cream
  • 1 pound uncooked large shrimp, peeled, deveined
  • 8 ounces penne pasta
  • 3 tablespoons grated Asiago cheese
  • Sliced fresh basil (for garnish)
  • Additional grated Asiago cheese


Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add pepperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.

Storie Street Grille, Blowing Rock, NC

Risotto-Style Seafood Pasta

Main Course Crab Pasta Shrimp Untested


  • 3 tablespoons olive oil
  • 1 ½ cups dried gemelli pasta (or fusilli, orrechiette, really any pasta that is non-noodle-like. Different pastas may require different amounts of liquid/cooking time.)
  • 1 small yellow onion, finely minced
  • 2 leeks, white and light green parts only, thinly sliced
  • 2 garlic cloves, finely minced
  • ½ cup white wine
  • 1 quart fish stock (you can use water if necessary)
  • ½ pound lump crab meat
  • 12 shrimp, cleaned and deveined
  • juice of half a lemon
  • 2 tablespoons lemon zest
  • 1 tablespoon red chili flakes
  • 2 handfuls of arugula


Heat olive oil over medium heat until shimmering.

Add pasta and toast, stirring frequently, until it just begins to turn light brown.

Add onion, leeks, and garlic cloves (along with a pinch of salt and a few grinds of pepper), cooking until translucent, but with no color, about three minutes.

Add white wine and cook until almost entirely absorbed, about two minutes.

Add stock, a ladleful at a time, stirring until absorbed. Continue until you have about one more ladle to add and the pasta still has a little more bite than you want. (Don’t worry.)

Add the crabmeat, shrimp, and final ladleful of stock, along with the lemon juice, lemon zest, and chili flakes. Cook until shrimp is pink and pasta has absorbed the stock and has the right bite, approximately three minutes. Check for seasoning.

Add arugula right at the end. Toss until it begins to wilt slightly, and serve immediately.

Alain Ducasse, The Atlantic

Pasta with Shrimp Ragu

Main Course Pasta Shrimp


  • 1 1/2 pounds medium-to-large shrimp, in their shells
  • Salt and ground black pepper
  • Pinch cayenne
  • 3 tablespoons extra virgin olive oil
  • 2 medium or 1 large chopped onion
  • 1 medium carrot, peeled and finely chopped
  • 1 large or 3 plum tomatoes, chopped, with juice
  • 1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
  • 1 pound pasta, preferably fresh


Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.

Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.

When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

New York Times, August 2007

Penne with Zucchini and Sweet Onion

Main Course Italian Pasta Zucchini


  • Salt (for the cooking water, plus teaspoon or more to taste)
  • 8 ounces dried penne pasta
  • 1 tablespoon olive oil
  • 4 ounces (12 thin slices) pancetta, cut into ¼-inch dice
  • 1 medium onion, preferably sweet, such as Vidalia or Mayan, cut into ¼- to ½-inch dice (1 cup)
  • 1 pound zucchini, preferably 4 small ones, cut into ½-inch dice
  • Leaves from 6 stems basil leaves (3 tablespoons), chopped
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving

You can use this recipe as a template, replacing the vegetable and the fresh herbs.


Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to the package directions. Drain and hold in a colander.

Meanwhile, heat the oil in a large (at least 12-inch) skillet or shallow braising pan over medium heat. Add the pancetta and cook for 2 to 3 minutes, stirring, until the pieces start to turn translucent but not brown. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until the pieces soften.

Add the zucchini and the teaspoon salt (or to taste) and stir to incorporate; cook for 10 to 15 minutes, stirring occasionally, until the zucchini is tender. Add 2 tablespoons of the basil and the pepper to taste.

Combine the cooked penne with the vegetable mixture in a large serving bowl, preferably warmed. Garnish with the remaining tablespoon of basil. Serve warm, with Parmesan for passing at the table.

Stephanie Witt Sedgwick

Beef Stroganoff

Main Course Beef Pasta Pence


  • butter
  • 1 medium onion
  • an equivalent amount of mushrooms (around 1 box, or 2 small cartons pre-cut mushrooms)
  • salt and pepper to taste
  • 1 lb, thin-cut round steak
  • 2 c. container sour cream
  • 3 tbsp. flour
  • white wine (around ½c)
  • 1 box noodles


1. Cook a box of noodles according to package directions, stir a little butter through to keep them from sticking, and set aside.

2. Sautee mushrooms and onions in a few tablespoons of butter. Set aside.

3. Cut the steak into strips, and brown it in a few tablespoons of butter.

4. Return the mushroom and onion to the pan, and add the wine. Bring back to a boil, and simmer for a few minutes to cook down the sauce.

5. Add a few spoonfuls of sour cream from the container to the pan, stirring to combine with the beef juices.

6. Take a few tablespoons of flour (around three), and mix them into the rest of the container of the sour cream. Stir completely to prevent lumps.

7. Stir the container of sour cream (with flour) into the pan.

8. Bring the sauce back to a simmer to allow the flour to thicken the sauce, and serve it on the noodles.